Identification of staphylococci and dominant lactic acid bacteria in spontaneously fermented Swiss meat products using PCR-RFLP

Food Microbiology

Volumn 29, Issue 2, 2012, Pages 157-166

  Marty, Esther ^a   Buchs, Jasmin ^a   Eugster Meier, Elisabeth ^b   Lacroix, Christophe ^a   Meile, Leo ^a  

^a ETH ZURICH   (Switzerland)

^b AGROSCOPE LIEBEFELD POSIEUX RESEARCH STATION ALP   (Switzerland)

Author keywords

Diversity; Lactic acid bacteria; RFLP; Spontaneously fermented meat; Staphylococci

Indexed keywords

LACTIC ACID;

AMPLIFIED FRAGMENT LENGTH POLYMORPHISM; ANIMAL; ARTICLE; CATTLE; CLASSIFICATION; EVALUATION; FERMENTATION; FOOD HANDLING; GENETICS; ISOLATION AND PURIFICATION; LACTOBACILLACEAE; MEAT; METABOLISM; METHODOLOGY; MICROBIOLOGY; PHYLOGENY; POLYMERASE CHAIN REACTION; RESTRICTION FRAGMENT LENGTH POLYMORPHISM; SHEEP; STAPHYLOCOCCUS; SWINE; SWITZERLAND;

AMPLIFIED FRAGMENT LENGTH POLYMORPHISM ANALYSIS; ANIMALS; CATTLE; FERMENTATION; FOOD HANDLING; LACTIC ACID; LACTOBACILLACEAE; MEAT PRODUCTS; PHYLOGENY; POLYMERASE CHAIN REACTION; POLYMORPHISM, RESTRICTION FRAGMENT LENGTH; SHEEP; STAPHYLOCOCCUS; SWINE; SWITZERLAND;

ANIMALIA; BACTERIA (MICROORGANISMS); ENTEROBACTERIACEAE; LACTOBACILLUS CURVATUS; LACTOBACILLUS SAKEI; POSIBACTERIA; STAPHYLOCOCCUS; STAPHYLOCOCCUS AUREUS; STAPHYLOCOCCUS EPIDERMIDIS; STAPHYLOCOCCUS EQUORUM; STAPHYLOCOCCUS SAPROPHYTICUS;

EID: 84855192306     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2011.09.011     Document Type: Article

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